Instant Pot Coconut Chicken Curry with Sweet Potato

Name: Instant Pot Coconut Chicken Curry with Sweet Potato
Total time: 40
Yield: 6
Ingredients: 2 tablespoons grapeseed oil, divided; 1 pound chicken tenders; 1 teaspoon salt, divided; 1 pinch ground black pepper; 0.5 cup coarsely chopped onion; 0.5 cup diced red bell pepper; 0.5 cup diced green bell pepper; 2.5 teaspoons curry powder; 1 (14 ounce) can coconut milk; 1 medium sweet potato, peeled and diced; 0.5 cup peeled and chopped carrots; 1 tablespoon peanut butter

Recipe by thedailygourmet from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

•

2 tablespoons grapeseed oil, divided
•

1 pound chicken tenders
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1 teaspoon salt, divided
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1 pinch ground black pepper
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0.5 cup coarsely chopped onion
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0.5 cup diced red bell pepper

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0.5 cup diced green bell pepper
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2.5 teaspoons curry powder
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1 (14 ounce) can coconut milk
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1 medium sweet potato, peeled and diced
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0.5 cup peeled and chopped carrots
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1 tablespoon peanut butter

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Dice cooked chicken while vegetables are cooking.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.